Wednesday, 5 December 2012

Mixed Vegetable Korma / Kurma


After started my blog, I am totally occupied and I am very happy about it. Before blogging, I was simply sitting in home with no work and my mind was idle at all time, which gave me lot of pressure. But now, blogging keeps me full-time busy. For the past three days my laptop charger was not working so I couldn’t publish any blogs. I am bit upset :(  After seeing my state, my dear one ordered the charger in express delivery it came today.. I am happy again and started my blogging.

Today’s special is mixed vegetable kurma, it is such a flavourful and exotic curry. I used to ecstatic when amma made this. This is her recipe and I absolutely cherish it. its a great side dish for roti, poori or pulao.


Ingredients :


Potato
3 small ones
Carrot
2 small ones
Beans
10 nos.
Cauliflower
Small portion
Peas
1 fist full
Tomato
2 small sized
Onion
1 big one
Ginger Garlic paste
2 tsp
Green chilies
5
Red chilli Powder
2 tsp
Turmeric Powder
1 tsp
Garam masala
1 tsp
Curry leaves
1 sprig
Coriander leaves
Few, chopped
Salt
As needed

To Temper :


Cinnamon
1 inch piece
Clove
1 no.
Bay leaf
1 no.
Cummin / jeera
1 tsp
Oil
2 tbsp.

To Grind:


Coconut
¼ cup
Fennel Seeds
¾ tsp
Khus khus
¾ tsp
Cashew
3 nos

Method:

  • Chop the veggies to fine cubes, also chop  the onions and tomatoes finely.
  • Grind the ingredient under ‘To Grind’ to a smooth paste.

  1. Heat a oil in pan and add the items under 'To Temper' table.
  2. After cumin seeds splutters add curry leavers and chopped onions and salt  fry till golden brown, and add ginger garlic paste fry till raw smell disappears, then  add  green chillies fry for a min.
  3. Add the tomatoes followed by turmeric powder, garam masala and red chilli powder fry till the tomatoes becomes mushy.
  4. Add the chopped veggies, some salt and  cup of water and cover the pan let it cook until veggies are tender.
  5. Once the vegetables are cooked add the grounded paste stir gently, check salt and more if required, Reduce the heat to simmer and cook uncovered for 10 mins.
  6. Garnish with coriander leaves.
  7. Serve hot with Poori / chappati / ghee rice

Note:

  • You can also use pressure cooker to save time.
  • You can also add soya chunks with veggies.

6 comments:

  1. Lovely recipe, your pic is good and neat explanation :) admire the improvements and progress great work Saranya

    ReplyDelete
  2. Hi dear... first time here, you r having such a nice space... happy to follow you... when u get time visit my space dear... n korma looks so so yummy...
    Pepper Chutney/Dip
    VIRUNTHU UNNA VAANGA

    ReplyDelete
  3. Lovely recipe,love the tempering and the ground paste..Perfect with chapatis..you have a wonderful space,happy to follow you
    Happy Blogging:)

    ReplyDelete
  4. Delicious and flavorful korma..

    ReplyDelete
  5. Seems this is my first visit here...
    Korma looks delicious!
    http://foodssrilanka.blogspot.com/

    ReplyDelete
  6. You have an awesome blog! I'm going to enjoy reading it. From harry

    ReplyDelete

Hi there, thank you so much for visiting my space and leaving your comments,your comments are really appreciated.

In case you have tried any of the recipes featured here, please let me know how you liked it because it might help others.